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Sunday, October 13, 2013

If you haven't cooked eggs in the slow cooker, this Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta might convince you to try it!

I admit I was a little skeptical the first time I tried cooking eggs in the slow cooker. But that experiment was such a success, and it taught me two things about slow-cooked eggs. First, the finished dish will be a little softer than something similar that's cooked using higher heat on the stove (which actually makes it perfect to store in the fridge and reheat later.) And second, the long slow cooking time infuses the eggs with the flavors from the other ingredients in a way that produces delightful results. This Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta would be a lovely dish to put in the slow cooker for a mid-day brunch, and I think it would be just as good for a light dinner.

Of course this versatile meatless dish that's good any time of day is my Meatless Monday dish for the week. If you haven't tried eggs in the slow cooker yet, give it a try! (You can find more meatless recipes with the label Meatless Monday, and you also might like to see my Meatless Monday Pinterest Board, where there are meatless recipes by food bloggers from all over the web.)

Start by draining a can of artichoke hearts. (If the budget doesn't permit the whole artichoke hearts like this, pieces will work just as well.)

I wanted the artichoke hearts spread throughout the egg, so I cut them into pieces that were fairly small.

I also drained the jar of roasted red pepper and cut those quite small as well.

Yes, I am using my Ninja Cooker again, but any large oval-shaped slow cooker will work for this. Be sure to spray the inside of the slow cooker well with non-stick spray, then put the artichoke hearts, red peppers, and sliced green onions in the bottom of the cooker.

Beat 8 eggs, until yolks and whites are well combined.

Pour the eggs over the other ingredients in the slow cooker, and give it a gentle stir to evenly distribute the artichokes, peppers, and green onions.

Then sprinkle the crumbled Feta over the top. (Season the frittata with Spike Seasoning and freshly-ground black pepper. I forgot to do that until after I took this photo!)

Cook on low for 2-3 hours, or until the frittata is as firm as you'd like it. Serve hot, garnished with parsley if desired.

Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta
(Makes 6 generous servings; recipe created by Kalyn after she experimented with this frittata.)

Equipment:

I used my Ninja Cooker (6-Quart) to make this frittata, but any large 5-6 quart oval slow cooker will work.

Ingredients:

1 can (14 oz.) small artichoke hearts, drained and cut into small pieces (you can use artichokes that are already cut, which are cheaper)

1 jar (12 oz.) roasted red peppers. drained and cut into small pieces

1/4 cup sliced green onions

8 eggs, beaten well until yolks and whites are completely combined

4 oz. crumbled Feta cheese

Spike Seasoning to taste, I used about 1 tsp. (if you don't have Spike, any all-purpose seasoning will work)

fresh-ground black pepper to taste

2 T chopped parsley for garnish (optional)

Instructions:

Pour out artichoke hearts into a colander placed in the sink and let them drain well. While they drain, slice the green onions and crumble the feta. Spray the slow cooker insert well with non-stick spray.

Remove artichoke hearts to the cutting board and pour out the roasted red peppers into the colander to drain. Cut the artichoke hearts into fairly small pieces (quarters, or smaller if they're large) and put them in the bottom of the slow cooker insert. Cut the drained red peppers into pieces about 1/2 inch square and put them into the slow cooker. Add the green onions to the slow cooker.

Beat the eggs until whites and yolks are completely combined and then pour eggs over the vegetables in the slow cooker. Use a fork to gently stir, so the artichoke pieces, red pepper pieces, and sliced green onions are well distributed. Sprinkle the crumbled Feta over the top and season with Spike Seasoning and freshly-ground black pepper.

Cook on low for 2-3 hours or until the eggs are as firm as you'd like them and the cheese is melted. (I cooked mine about 2 1/2 hours, but I think the Ninja might cook a little hotter than some other slow cookers.

Cut into pieces while the frittata is still in the slow cooker. Serve hot, sprinkled with chopped parsley to garnish if desired.

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

The oval shape will create more surface space for the egg to spread out and make it about the thickness you'd want for a frittata. You can use a round slow cooker, but the egg will be thicker and take longer to cook.

I just accidentally deleted this comment, but I'm posting it here because I want to respond:

"Oh so sad. This sounds fantastic (and I love the slow cooker aspect), but if the nutritional analysis is correct, there's between 800 and 1600 mg of sodium in one serving (the higher number if you use egg substitute). I knew the feta would be salty, but I didn't expect quite that much sodium. The goal in our family is 1,500 to 2,200 per day. Perhaps I can try a different frittata in the slow cooker!" from Indy Elmer

First, why use egg substitute if you're limiting salt; the recipe calls for real eggs, which is what I always use.

Second, if you need to limit salt you could certainly use a different type of cheese. I think Feta must be one of the highest salt cheeses; something like mozzarella would be good.

Third, another option would be to use half as much Feta; I'm sure that would still be good.

So, I hit preview for a comment, and have no idea where it went, so I'm posting again because I'm very curious about this recipe. Forgive the double post... I don't typically comment on blogs and have no idea what I'm doing :-)Have you tried different veggies in the recipe? I am not a fan of artichokes, but I'm wondering if I could substitute broccoli or asparagus instead? This looks delicious and a great go-to for brunch!

Nikki, no worries! You can definitely use other vegetables in this. If you enter "slow cooker frittata" into the search bar you can find some other recipes I've posted. Or just adapt and use some vegetables you like.

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it when you post the comment! Please make your signature a link to your site if you're a blogger, but other links posted within the body of the comment will never be published.

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